From the picture, this tops my list, flaming hot Cheetos… after mentioning it yesterday, my enzyme came in later than expected but I decided to send it anyways. It’s so greasy it’s probably turned me off Cheetos forever. However, science must ensue. Here we have 15 pounds of flamin hot Cheetos mashed with enzymes for an hour and 8 pounds of sugar. Honestly, after tasting the mash, the heat doesn’t come through, and frankly it mainly tastes/smells like a corn mash. Personally I’ll be surprised if I can tell the difference between this and a white whiskey made from straight corn. So, what’s the dumbest thing you’ve done?
Be the change you want to see in the world my friend. Here’s the list of what’s on my radar for distilling next lol. Milk wine sounds whacky but I made it before (called blaand) and it’s surprisingly just tastes like white wine.
I paid for the still, I’m gonna get my moneys worth out of it 😂 and by that I’m just curious what flavors come through the process. While these are mostly horrid ideas, you never know when you’ll be surprised and can make something interesting from it. Hell sour beers were considered bad at one point in history and now people (including myself) make them intentionally!
Probably look to anything with oily aromatics. That would probably transfer the most amount of flavor. There’s probably a shitton of herbs out that it would work with.
We tried brewing watermelon and banana wines before. I forget which one, but one of those didn’t last long before it started turning more vinegary…
But now you perked my interest, SPAM wine?..
Yeah, that’s what got me into trying stupid stuff. All the research I did on watermelon said it doesn’t turn out. I made a brandy that easily topped my list of things I made. Did you by chance boil it? As an originally beer brewer it’s ingrained, but I think that’s what kills off watermelon flavor fast. At least from my one attempt at it that was a raging success.
And yeah, spam won’t ferment, unless there’s some enzyme that turns proteins into fermentable sugars, but I plan on macerating spam in a still during a run, I’m curious what flavors, if any, come through. It goes back to an old joke my buddy and I had in the woods ages ago where we drank vodka out of a “spamteen” (can of spam cut out to hold a shot of liquor, it was horrible)
Nah, not boiled, we just experimented the good old fashioned daddy don’t give a shit redneck way, with a 5 gallon water jug, plain old bread yeast, sugar, and whatever random fruits or berries he came across on the cheap.
He started with elderberries, then went on to try strawberries, blueberries, watermelon and bananas.
Surprisingly, even though he did things totally redneck style without all the proper equipment, I think around 3/4 of his batches came out alright. Not the finest of wines, but we got drunk on the cheap LOL! 🥂
Random idea we never tried: Technically tomatoes are considered a fruit, what would tomato wine taste like?.. 🤔